In a large deep mixing bowl mix all dry ingredients thoroughly. Add onions and lightly toss into dry ingredients. Stir in egg and milk (Mixture should be stiff enough to drip from tbsp in a solid mass). Chill for at least 1/2 hour. Scoop the dough into balls in tbsp amounts and drop from the spoon into moderately hot cooking oil or fatabout 3 to 4 inches deep. When the hushpuppies are nut brown, remove from hot oil or fat and drain.